Panko Crusted Chicken Blt Recipe
bacon, lettuce, tomato, lemon caper aioli, parmesan herb fries
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Ingredients
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Chicken
BLT Toppings
Parmesan Herb Fries
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
- 2
Bread the Chicken
Dredge each chicken breast in the flour, shaking off excess, then dip into the egg, and finally coat with panko breadcrumbs. Ensure the chicken is fully covered.
- 3
Cook the Chicken
In a large oven-safe skillet, heat olive oil over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side, until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through.
BLT Assembly
- 4
Cook the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels.
- 5
Slice the Tomato
While the chicken is cooking, slice the tomato and prepare the lettuce by washing and drying the leaves.
- 6
Assemble the BLT
Once the chicken is cooked, layer lettuce, tomato slices, and crispy bacon on top of the chicken. Drizzle with lemon caper aioli.
Parmesan Herb Fries Preparation
- 7
Prepare the Fries
Cut the russet potatoes into thin fries. Rinse under cold water to remove excess starch and pat dry with a clean towel.
- 8
Season the Fries
In a large bowl, toss the fries with olive oil, salt, black pepper, oregano, thyme, and grated parmesan cheese until evenly coated.
- 9
Bake the Fries
Spread the fries in a single layer on a baking sheet. Bake in the oven at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.